Comprehensive Reviews in Food Science and Food Safety

Papers
(The H4-Index of Comprehensive Reviews in Food Science and Food Safety is 62. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-05-01 to 2026-05-01.)
ArticleCitations
Front Cover: Cover Image, Volume 21, Issue 6315
Giving Credit Where Credit is Due241
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights221
Prioritization of chemical food safety hazards in the European feed supply chain202
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain148
Calcium carbide (CaC 2 ) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks146
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing141
Wheat starch structure–function relationship in breadmaking: A review137
Measuring Food Safety Culture: A Systematic Review of Questionnaire Dimensions and Validation Practices130
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables128
Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications123
A Framework for Evaluation of New Processing Technologies in Human Milk Banking121
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens116
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments114
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications103
Innovations in nondestructive assessment of baked products: Current trends and future prospects99
Cold Plasma for Fungal and Mycotoxin Control in Low‐Moisture‐Content Agri‐Food Products: Mechanisms and Applications96
Advances in riboswitch‐based biosensor as food samples detection tool95
AI‐Enabled Imaging for Pathogen Detection Under Stress Conditions: A Systematic Review95
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems94
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain93
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables92
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships92
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects91
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects90
Improving food drying performance by cold plasma pretreatment: A systematic review90
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety88
Organizational unlearning: A risky food safety strategy?87
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review87
Specific surface modification of liposomes for gut targeting of food bioactive agents86
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives85
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review85
Potential implications of oxidative modification on dietary protein nutritional value: A review84
Additional Cover: Cover Image, Volume 25, Issue 184
A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes83
Additional Cover: Cover Image, Volume 24, Issue 483
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables82
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds81
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products80
Application of radio frequency energy in processing of fruit and vegetable products79
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond79
Front Cover: Cover Image, Volume 21, Issue 578
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation74
Functional microbiome assembly in food environments: addressing sustainable development challenges74
From bytes to bites: Advancing the food industry with three‐dimensional food printing72
Enhancing traceability of wheat quality through the supply chain72
Potential of 3D printing in development of foods for special medical purpose: A review71
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication70
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?69
Antioxidant peptides: Overview of production, properties, and applications in food systems69
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties68
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review68
68
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions68
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies67
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods66
Smart conducting polymer innovations for sustainable and safe food packaging technologies65
Molecular Hydrogen in Food Packaging and Preservation: Current Advances and Interdisciplinary Perspectives63
The occurrence, role, and management strategies for phytic acid in foods63
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food63
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications63
Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional Properties63
Issue Information62
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension62
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films62
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